- Imprint: Stewart, Tabori & Chang
- Publication Date: March 3, 2015
- Price: $35.00
- Trim Size: 9 x 9
- ISBN: 978-1-61769-080-8
- EAN: 9781617690808
- Page Count: 224
- Illustrations: 60 color photographs
- Format: Hardcover (Paper over Board)
- Rights: World/All
- Additional formats:
You can have your cake and eat it too with celebrity baker Gesine Bullock-Prado’s latest cookbook. Featuring more than eighty delicious, indulgent cookies, pies, cakes, and more with proven swap-outs that give the option of making each dessert healthy, gluten-free, and vegan.
In today’s allergy-prone and health-obsessed world, there are times when the refined sugar, eggs, wheat, or butter in our favorite treats just won’t cut it. Let Them Eat Cake includes classic recipes in all their extravagant glory, as well as the secrets to making three alternative versions of each one. From a Fudgy Chocolate Bundt and Maple Madeleines to Meyer Lemon Mile High Pie and Banana Split Ice Cream, this collection of cookies, muffins, brownies, pies, and cakes proves that, no matter your preferences, no dessert is off-limits.
About the author
Gesine Bullock-Prado is a pastry chef based out of Vermont and has written a memoir and three previous cookbooks (Sugar Baby, Pie It Forward, and Bake It Like You Mean It). She has been featured on the TODAY show, Fox and Friends, The Chew, The Talk, NPR, the Food Network, and the Cooking Channel. She is a regular contributor to Better Homes & Gardens and a contributing editor at Food & Wine.